The key to making a great Thai curry is blending the aromatic flavors at exactly the right time and cutting up your chicken into thin strips to speed up cooking time. You can make your own choice of vegetables to adapt this recipe to your taste.
What you’ll need for the curry
1 teaspoon grated lime zest
2lbs of chicken breast or thigh cut into thin chunks
3/4 can coconut milk
2 tablespoons peanut oil
1 pepper, seeded and chopped (color is your choice)
Green beans or any vegetable of your choosing
What you’ll need for the paste
One green chili, finely sliced
Shallots or a diced onion
3 cloves of garlic, finely chopped
Small amount of grated ginger
½ teaspoon ground cumin and ½ teaspoon ground coriander
1 stalk of lemongrass
1 tablespoon of fish paste
½ teaspoon ground pepper
3 tablespoons fish sauce
1 teaspoon brown sugar
¼ can coconut milk
1 tablespoon lime juice
Method for the paste
The first step is to place the shallots or onion, garlic, ginger, chili, lemongrass, coriander, cumin, fish paste, pepper, fish sauce, brown sugar, lime juice and coconut milk into a processor and blend.
When you’ve mixed the ingredients into a paste, set to one side to prepare the curry.
Method for the curry
Add some oil to a wok and place on a medium to high heat. Scrape in the pre-prepared paste and stir lightly for 1 minute to release the aromas. Pour in the remaining coconut milk but leave a little to add to each serving later.
Add in the chunks or strips of chicken and bring sauce to boil while chicken lightly browns. Reduce the heat to medium-low and allow to simmer whilst stirring occasionally.
Next, add in required vegetables, stirring and simmering until they are cooked to your liking.
It’s important to test the taste at this point and if it’s too bland or not salty enough then add a dash more fish sauce. For a sweeter taste, add in some ore brown sugar. This is the tricky part and you need to adjust the ingredients to your required taste.
This dish is perfect when served on a bed of Thai rice with a tablespoon of coconut milk over the top and a sprinkle of fresh basil topping. For more delectable chicken dishes, click here http://food-tales.com/food-inspirations/food-recipes-from-around-the-world/5-of-the-most-loved-chicken-recipes-from-around-the-world
Making your own Thai Jasmine Rice
The jasmine flower adds a unique and beautiful aroma to long-grain rice and if you want a truly authentic dish then here is how to make it:
2 cups of jasmine rice will serve around 4 people. Pour the rice into a pot that has a well-fitted lid.
Pour in 2 1/2 cups of water and add a pinch of salt. Bring to the boil gently, then cover, reduce heat and leave for about 15 minutes. Make sure you check the rice after 10 minutes and stir well if most of the water has been absorbed.
Once the water has almost all been absorbed, turn off the heat and allow to sit for a further 15 minutes. Keeping the lid will keep the rice warm for up to two hours so you can prepare ahead of time.